Savory Phyllo Galette with Labneh, Tomatoes, and Olives
This savory phyllo galette — crisp, buttery phyllo with creamy labneh, seared tomatoes, and briny olives — is gorgeous showpiece to serve as an appetizer, or as a centerpiece for a light meal along with a salad.
It’s true that when Aunt Rita told me her quick-make method for baklawa, I was a fast and easy convert to her way. The win has to do with speed, especially when we’re spinning out lots of pans of baklawa at the holidays.
One of my cousins, when she heard about the method a few years back, protested that she in fact really enjoys buttering the layers one by one. It’s soothing, she said. Stress-relieving. And fun!
Agreed, agreed, agreed. I’ll butter the layers for the baklawa fingers, and I’ll butter the layers for other phyllo recipes, and I’ll be so content doing it.
Case in point: My savory phyllo galette, one of my very favorite recipes from my cookbook that was so much fun to develop, and that I hope readers find. Layers of phyllo and clarified butter make a rustic galette. The “rustic” takes some of the scary out of working with delicate phyllo dough, because of the free-form shape and the only 8 sheets of phyllo used for each galette. You can’t really mess it up.
The galette is gorgeous showpiece to serve as an appetizer, or as a centerpiece for a light meal along with a salad. Here is an instance where beauty and deliciousness intersect, which we know in pastry isn’t always the case. Crisp, buttery phyllo with creamy labneh, seared tomatoes, and briny olives—toppings are flexible, as long as they are fairly dry, like sautéed red peppers.
Use up more of the phyllo from the packet by doubling the recipe and making two, since that phyllo is only good for the brief few minutes you have once the sleeve is opened.
I have no shortcuts for this buttered phyllo experience, but none are needed. The galette pulls together swiftly, but takes just enough butter-brushing to soothe, stress-relieve, and all-around delight both cook and lucky eaters.
Savory Phyllo Galette with Labneh, Tomatoes and Olives
- 3/4 cup labneh
- 1 clove garlic, minced or grated
- 1/4 teaspoon kosher salt, plus more for finishing
- 1 tablespoon extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 8 sheets phyllo dough
- 1/2 cup clarified butter
- 5 pitted olives, such as kalamata or castelvatrano
- 1 tablespoon chopped fresh herbs, such as chives, mint, or basil
- Preheat the oven to 375°F and line a heavy sheet pan with parchment paper.
- In a small bowl, combine the labneh, garlic and salt. Set aside.
- In a large sauté pan, heat the olive oil over medium heat. Sear the tomatoes cut-side down for about five minutes, or until the tomatoes are caramelized and golden brown. Using tongs, gently place the tomatoes on a plate. Set aside.
- If you're using 14x18" phyllo, trim the long side of one stack by a few inches. Cover the opened phyllo dough immediately with plastic wrap and a clean kitchen towel to prevent it from drying out as you work (quickly!). Place one sheet of phyllo on the prepared sheet pan and dab with a thin coat of butter. The butter need not coat every bit of the phyllo perfectly. Place another sheet of phyllo on top of the buttered sheet, but turned a half-turn so that the edges hangs over the straight side of the first sheet. Brush with butter, and repeat with the remaining sheets of phyllo, turning each one a half-turn as it is placed over the last sheet.
- Spoon the labeh into the center of the buttered phyllo stack and spread to a 10-inch circle. Arrange the tomatoes, cut-side up, in concentric circles on top of the labneh. Scatter the sliced olives over the tomatoes.
- Fold the phyllo edges up over the labneh, tomatoes, and olives to form a rustic 3-inch edge around the top. Dab the phyllo edges generously with the remaining butter.
- Bake the tart until the phyllo is golden brown, 25-30 minutes. Drizzle with olive oil and top with herbs. Cool for a few minutes before cutting in wedges.
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I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!
Another winner Maureen. I just made the galette and it is delicious. Thank you for always inspiring the cook in me!
If I don’t like labneh, can I substitue it with goat cheese?
Yes, you sure can!
Gorgeous! Can’t wait to try this. Can you use your roasted tomatoe recipe?
This is so pretty and delicious! Yes, you could absolutely use the roasted tomatoes here!